Smoked Fish and Tomato Stew
Perfect One-Pot Dish Using Smoked Cod and Seasonal Vegetables
Aug 31, 2009
A very useful fish casserole - low in fat, full of flavour and very quick to make.
The following quantities serve two generously, but can easily be doubled to feed more. Any leftovers can be frozen or will keep, covered, in the fridge for several days.
Ingredients:
- 350g smoked cod fillets - ideally consisting of two chunky pieces
- 1 small red onion
- 1 small head cauliflower
- 5 small new potatoes
- 1 green pepper
- 1 x 400g tin chopped tomatoes
- 1 dessertspoon smoked paprika
- 1 dessertspoon olive oil
- 1 teaspoon sugar
- salt and freshly ground black pepper
Method:
- Peel and finely slice the red onion, and deseed the pepper before cutting into small pieces. Heat the olive oil in a large frying pan with a lid, and add the onion and pepper along with a little salt and the sugar. Cook gently over a medium heat for five minutes until beginning to soften.
- Meanwhile, scrub the potatoes and cut each into four pieces (more if they are on the large size - you are aiming for all the vegetables except the onion to be roughly the same size. Add to the pan along with the smoked paprika.
- Now cut the head of cauliflower into small florets and add to the pan along with the tin of tomatoes and some freshly ground black pepper. Give everything a good stir, place the lid on the pan and simmer over a gentle heat for around fifteen minutes.
- Whilst the vegetables are cooking, prepare your fish by firstly removing the skin - if you are gentle this should simply peel away from the fillets, particularly if the pieces of fish are quite sturdy. Cut each fillet in half lengthways with a sharp knife, and then cut each piece crossways into generous chunks. If you notice any obvious bones at this stage then simply pick them out.
- Lay the cod pieces on top of the tomatoes and vegetables, season with a little salt and pepper, and replace the lid.
- After ten minutes, gently stir the fish pieces into the contents of the pan so that they become coated in the sauce, taking care not to break them up. Cook with the lid on for another couple of minutes, then serve immediately.
- This dish can form a complete meal but can also be served with a green vegetable such as runner beans on the side.
Variations: feel free to use any other vegetables you like, such as carrots or yams. If you want to make the dish more substantial, you can add some diced chorizo at the beginning along with the onion and pepper.
The copyright of the article Smoked Fish and Tomato Stew in Dinner Recipes is owned by Elizabeth Gregory. Permission to republish Smoked Fish and Tomato Stew in print or online must be granted by the author in writing.
